Salmon with chermoula potatoes

Salmon with chermoula potatoes

Serves:

Serves 4

Ingredients

For chermoula:

  • 2 tbsp coriander leaves, finely chopped
  • 2 tbsp continental parsley, finely chopped
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 1 clove garlic, finely diced
  • 1/2 tsp mild paprika
  • 1/2 tsp ground turmeric
  • 3 tbsp olive oil
  • 1/4 cup (60ml) lemon juice

 

  • 600g potatoes, peeled
  • 2 tsp ground cumin
  • 2 tsp sea salt
  • 3 tbsp olive oil
  • 4 salmon fillets (125g each)
  • 100g baby spinach

Method

For chermoula, combine all ingredients in a large bowl. Season well.

Cut potatoes in a 1.5cm dice, place in a large pot of water, bring to the boil and simmer for 6 minutes until just cooked. Drain and set aside.

Combine cumin and sea salt in a bowl. Coat salmon fillets all over with mixture. Heat 2 tsp olive oil in a large non-stick frypan and cook salmon skin-side down for 3 minutes over medium heat. Turn and cook for a further 2-3 minutes. Remove and keep warm.

Wipe out pan and heat remaining oil over medium heat. Add drained potatoes and cook, turning often, until golden and crispy, approx. 6-8 minutes. Remove to a bowl lined with paper towel.

Add crispy potatoes to chermoula mix and toss to coat. Divide spinach leaves between four serving plates, top with potatoes and salmon.

Find more fish recipes

Serving Suggestions

Note

  • Blitz the chermoula ingredients in a food processor if you prefer.
  • Be sure to remove the pin-bones from your salmon fillets with a pair of tweezers to prevent choking.
  • Recipe by Greer Worsley, who blogs at Typically Red.

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